Dulce de Leche Cake, how luscious and decadent does that sound? There are times when I see or hear about a cake and I know immediately that I have to bake that cake and it has to be soon.
Once again I was on YouTube and one thing led to another and I found a video of the Dulce de Leche Cake. It is from Tatyanna’s Everyday Food. If you’re on the fence about whether you like rich desserts this one is not for you. However, if the idea of a rich moist cake with Dulce de leche in the batter, spread between the layers and incorporated into a silky smooth buttercream, this is your dream cake.
This cake requires 3 cans of Dulce de leche. That alone is an indication of how over the top this is. Then there is the crystallized sugar shards on the sides of the cake. That was a first for me but now that I’ve done it I have tons of ideas for using it again. What surprised me most about this was how quickly it came together. Which goes to show that beautiful showstopper-ish desserts don’t have to be a time and energy drain.
My one change to the recipe was with the buttercream. There are only three ingredients, 2 cups of butter, 1 can of Dulce de leche and a pinch of salt. The consistency was great but I needed a bit more body so I added 1 ½ cups of vanilla buttercream and it was perfect. The recipe below shows the original ingredients only not my adaptation.
When thinking about how to style this cake and what props to use my original intention was to use some of the leftover crystal shards and maybe a heaping bowl of the caramel and the buttercream. Those elements didn’t feel or look right. The amber colored sugar reminded me of animal print and I took that idea and ran with it.
We were gifted many beautiful safari style pieces from our daughter-in-law who is from Tanzania and they were what I needed. Shopping my home has never been more fun! After my obligatory taste slice I boxed the rest of the cake immediately and dropped it off to my daughter so she could take it to work. As you can tell I am over the moon delighted with how this cake turned out. Thank you Tatyanna for the inspiration!
- Caramel Cake
- ¾ cup butter, softened at room temperature
- 1½ cups white granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 14-ounce can Dulce de leche, softened
- 1⅓ cups milk
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoons salt
- For Salted Caramel Buttercream
- 2 cups butter; softened at room temperature
- 14-ounce can Dulce de leche
- ¼ teaspoon salt
- 14-ounce can Dulce de leche, for filling
- For Sugar Garnish
- 1 cup white granulated sugar
- ½ cup water
- Preheat oven to 350 ° F and line three, 8-inch cake rounds with parchment paper; or, two, 9-inch cake rounds.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, vanilla and Dulce de leche (if the caramel is too firm soften it in the microwave for 30 seconds) mix until creamy and then add the milk.
- In a separate bowl, combine the flour, baking powder and salt whisking to evenly distribute the ingredients.
- Add the flour to the batter in small amounts beating after each addition and only until the flour is incorporated.
- Divide the cake batter evenly between the prepared pans and bake in preheated oven for 35 to 40 minutes, or until the cakes test done.
- Remove cakes from pans and allow them to cool completely.
- After cakes have cooled, use a long, serrated knife to level the cake layers if needed.
- While cakes are baking, prepare the crystallized sugar garnish.
- Combine the sugar and water in a small saucepan and cook over medium heat, not stirring, until sugar caramelizes into a deep amber color.
- Pour the sugar syrup over a baking sheet lined with parchment paper or a sheet lined with baking mat. Use a spatula to thinly spread the syrup as it cools.
- Allow the syrup to cool completely and harden before handling then break it into shards of different sizes.
- For the buttercream, place softened butter into a stand mixer bowl and whisk until light and fluffy.
- Next add the Dulce de leche and a few pinches of salt and whisk until buttercream is light and fluffy.
- To assemble the cake spread each layer first with a generous amount of Dulce de leche, then add the caramel buttercream.
- Frost the top and sides of cake and smooth over with a flat spatula.
- If desired, decorate the top of the cake with the remaining buttercream using a frosting bag and the tip of your choice.
- Decorate the sides with the broken sugar.
- Keep cake refrigerated and remove it 1-2 hours before serving to allow it to soften.
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